SALMON CASSEROLE
Since she was the vice-president of the Triton Elementary P.T.O., Mattie was in charge of the Santa Workshop at the beginning of December. Her job consisted of getting volunteers to help set up tables in a room off the library which could be locked up at night and to also help the students with their purchases. One day was spent in having every classroom from pre-school through fourth grade to see the items and their prices from twenty-five cents to several dollars. Then groups took turns shopping the next three days. The first day Mother Nature threw a monkey wrench into Matties day by leaving a blanket of snow, slick country roads and the school day itself being postponed for two hours. Now, this is very serious business for these children who buy for the immediate family and grandparents and so forth. The first day a kindergarten group came through. One item that seemed to catch the eye of a little girl was a paperweight that said MOM and was in the shape of a diamond. Mattie heard the little one remark, Oh my! Look at this! A diamond for only $7.00! What intrigued Mattie was that the tyke knew what a diamond was and even knew that they were expensive!
The Recipe
Mattie shared this recipe with M.E. when she was living out in Connecticut. She loves salmon and this is a very delicious way to fix it.
1 (15 oz.) can salmon
4 green onions, minced, including tops
2 celery stalks, minced
1 T. butter
1 C. cooked rice
1 can green peas,
1 C. shredded cheddar cheese
2 eggs
1/2 C. half and half
Salt and pepper to taste
Drains salmon, reserving liquid.
Flake salmon after removing bones and dark skin.
In skillet, melt butter.
Saut onion and celery.
In bowl, place salmon, rice, sauted veggies, peas, reserved liquid and cheese. Mix well.
Beat eggs and cream.
Add to mixture with salt and pepper. Mix.
Place in a greased baking dish.
Bake at 350 for 40 minutes.
NOTE: One can substitute finely minced red and green pepper in place of the peas and celery, if desire. m.e.
1 (15 oz.) can salmon
4 green onions, minced, including tops
2 celery stalks, minced
1 T. butter
1 C. cooked rice
1 can green peas,
1 C. shredded cheddar cheese
2 eggs
1/2 C. half and half
Salt and pepper to taste
Drains salmon, reserving liquid.
Flake salmon after removing bones and dark skin.
In skillet, melt butter.
Saut onion and celery.
In bowl, place salmon, rice, sauted veggies, peas, reserved liquid and cheese. Mix well.
Beat eggs and cream.
Add to mixture with salt and pepper. Mix.
Place in a greased baking dish.
Bake at 350 for 40 minutes.
NOTE: One can substitute finely minced red and green pepper in place of the peas and celery, if desire. m.e.